Living the vegan life in Vegas! Obsessed with my next meal and the thigh gap. Get it on!

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Italian Sausage Spaghetti Squash

I’m pretty pissed at how the photo turned out for this recipe, because it’s so delicious and the photo kind of looks like crap. I feel so let down by my iPhone camera. Speaking of emotions, a few weeks back we got an all-staff email sent out at work with a notification that all meals served in the team dining room would now be 100% raw vegan, as part of a new heath initiative for the company. Needless to say I was beyond excited until I realized the date was 4/1 and this was HR’s idea of a hysterical April Fools joke! Ugh…joke’s on me…slanty face.

So here’s what’s been going on- I’m obsessed with karaoke. I think about it all the time. When I’m not listening to Salt-N-Pepa “Push It” on repeat, I’m researching which Lonely Island songs are best for duets. It’s also always been my dream to be a professional backup singer. It’s the perfect gig- no pressure of being in the spotlight and you get to do fun dance moves!

Whether you’re vegan, paleo or just trying to be a bit carb-conscious, spaghetti squash is one of those go-to dishes that sort of tricks your mind into thinking you’re eating comfort food. This recipe is a more savory take on spaghetti squash, which makes it a little more exciting than just using pasta sauce. The only bummer is it takes a while to prepare, but it’s worth it if you have the time!

Pre-heat your oven to 375* F. Cut the spaghetti squash lengthwise, remove the seeds and place in a baking dish with the cut sides facing up. Coat with 1 tbsp of the coconut or olive oil, sprinkle with salt & pepper and bake for 45-60 min or until lightly browned and tender when pierced with a fork.

When the spaghetti squash is almost done baking, add the remaining tbsp of oil, the minced garlic and chopped sausage pieces to a large saucepan and cook on medium heat for 3 minutes, or until sausage is browned.

Using a fork, pull the spaghetti squash strands out and add to the saucepan along with the spinach, basil and Herbs de Provence and mix well.